Vegetable Fritters

1 Reviews
100% would make this recipe again

A successful way to have the kids asking for more vegetables.

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Ingredients

??? parchment paper ???
??? carrots, coarsely grated ???
??? zucchini, coarsely grated ???
??? sweet potatoes, coarsely grated ???
??? olive oil ???
??? cayenne pepper ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? Egg Replacer ???
??? vegan cheese, grated ???

Before you start

The quantities given here are based on this recipe served as a starter. If serving as a side dish, divide the quantities by two.

Method

     
  1. Preheat the oven to 205°C/400°F. Line one or more large baking sheets with parchment paper.
  2. Prepare the Egg Replacer, then set aside.  
    3.  
  3. Prepare the vegetables: Coarsely grate the carrots, zucchini, and sweet potatoes. Put all the vegetables in a bowl, then stir in the Egg Replacer, "cheese",Cayenne pepper, oil, a little salt, and pepper to taste. Mix well, then portion out the mixture onto the prepared baking sheet(s), forming rounds with a diameter of about 10 cm (about 4 per serving).
    4.  
  4. Cook in the middle of the oven 12 min, then delicately turn over the fritters and continue to cook until they are golden-coloured, about 12 additional minutes.
    5.  
  5. Serve.  

Observations

These fritters may be kept up to 3-4 weeks in the freezer. They may then be defrost and warmed up in the oven at 205°C/400°F for about 10 min or until warm.

Nutrition Facts Table

per 1 serving (190 g)

Amount

% Daily Value

Calories

190

Fat

10 g

16 %

Saturated 2.1 g
+ Trans 0 g

10 %

Cholesterol

0 mg

Sodium

190 mg

8 %

Carbohydrate

21 g

7 %

Fibre

6 g

22 %

Sugars

8 g

Net Carbs

15 g

Protein

4 g

Vitamin A

176 %

Vitamin C

38 %

Calcium

7 %

Iron

8 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Manganese, Potassium, Vitamin A
Good source of  :
Fibre, Folacin, Magnesium, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
Source of  :
Calcium, Copper, Iron, Niacin, Omega-3, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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